Grass Fed Beef Pot Pie Provencal with Gluten Free Topping

Gloomy long winter days make me really homesick for sunny South Africa!

I had a hankering for a dish Mom would prepare for us when we where kids, a deep dish pot pie, with a wonderful cake-y topping, yum! Of course I converted the topping to a gluten free version, and it came out pretty good! A little more biscuit like, with a delectable soft inside.

Now let’s talk about the beef (cue angels singing), for this recipe I had the pleasure of using organic grass fed beef from Proffitt Family Cattle Company in King’s Mountain, NC. I’d heard the rumblings about this amazing, rich, flavorful beef, and oh boy! It did not disappoint!

Grass fed beef is typically pretty lean, not so with the beef from Proffitt Farm ; you can read all about the farming methods to achieve this in my blog post here.

My take on a classic French ‘daube’ or stew has a Provencal twist, with classic Herbes de Provence and sundried tomato pesto, a nod to my time spent at culinary school in Lyon, France!

I prepared this recipe live on the NBC Charlotte Today Show , always fun, if not a little nerve wracking to be cooking live !

I hope you enjoy this great recipe,

Chef Carol


Grass Fed Beef Pot Pie Provencal with Gluten Free Topping

Gloomy long winter days call for hearty, warming food. My take on a classic French ‘daube’ or stew is a delicious, healthy family friendly dish, topped with a soft, gluten free crust.

  • Author: Carol Green


  • 3 pounds Grass Fed Beef Chuck Roast, cut into 2-inch cubes
  • 4 tablespoons Ghee or Olive Oil
  • 1 large Yellow Onion, finely diced
  • ½ Fennel Bulb, finely diced
  • 4 cloves Garlic, minced
  • 4 medium Carrots, peeled and cut into large dice
  • 4 large Parsnips, peeled and cut into large dice
  • 2 cups Crushed Tomatoes
  • 1/4 cup Sundried Tomato Tapenade
  • 1 cup Red Wine
  • 4 cups Beef Stock
  • 2 tablespoons Gluten Free Flour blend
  • 1 tablespoon Herbs’ de Provence
  • Salt and Fresh Ground Pepper, to taste
  • 8 oz Spinach, washed, trimmed and rough chopped
  • 1/2 cup fresh basil leaves, chiffonade cut.


Cooking Directions

  • Preheat oven to 350 degrees
  • Pat beef dry with paper towels, (it will not brown well if it is damp), season with salt and pepper.
  • Heat a large Dutch oven over medium high heat, add a little oil, add the meat in a single layer without crowding the pan, and sauté until nicely browned on all sides.
  • Remove from the pan and work in batches browning the rest of the meat.
  • Add a little more ghee and sauté the rest of the onion, fennel and garlic until softened and caramelized.
  • Add the carrots and parsnips, add the meat back to the pan.
  • Add the red wine, allow heat through
  • In a large jug or bowl, whisk the flour into the broth, and add to the pan.
  • Add the tomato paste, sundried tomatoes and herbs de Provence. Bring to a simmer on top of the stove.
  • Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 2 to 3 hours, until meat is fork tender.
  • Stir in the basil chiffonade and spinach, taste for seasoning.
  • Ladle the stew in individual oven proof casserole dishes, or one large dish.
  • Place back in the oven for 10 minutes to heat the dishes.
  • Top with Soft Gluten Free Pot Pie Topping, bake at 400F for 25 to 35 minutes.


  •  I love the result from slow cooking food in a dutch oven, however this dish can also be prepared in a slow cooker or adapted for the Instapot, adapt accordingly.
  • Make sure the beef is not icy cold when you cook with it, and pat the beef dry well, this will ensure it browns ad does not poach.
  • This recipe can be prepared in individual servings or one big family style dish, adjust cooking time accordingly.

Soft Gluten Free Pot Pie Topping

Living gluten free does not mean deprivation from delicious pie toppings! This easy recipe yields a soft biscuit-y topping that can be adapted for many recipes.


  • Author: Carol Green


  • 2 cups Gluten Free Flour Blend
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Herbes de Provence
  • ½ teaspoon Dry Mustard Powder
  • 12 Tablespoons (1 ½ sticks) Butter, cold
  • 2 Eggs, beaten
  • 1 cup Milk


  • Whisk together the dry ingredients and cut the butter into the flour with a pastry cutter or your fingertips until it resembles fine breadcrumbs.
  • Whisk together the egg and milk, and blend with the flour mixture, until a soft dough is formed.
  • Drop spoonful’s on to the hot stew and bake at 400 F for 30 minutes or until done, depending on size of the dish.


  • This recipe can be prepared as individual servings or one big family style dish, adjust cooking time accordingly.
  • I used King Arthur Gluten Free Flour Blend, different brands may have more, or less moisture, adjust until a soft, biscuit spoonable dough is achieved.

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